SouthEast Camper

Archive for the ‘Grill Recipe’ Category

This is an easy grilling recipe and has nice South of the Border flavors. If you’re a Real Heat Lover, top your Green Chile Burger with the Grilled Jalapeno’s.

Add Grill Spuds for a balanced meal done on the grill in the backyard or camping trip.

1 lb Ground Beef
1 4 oz Can of Green Chiles
Fresh Jalapeno’s
Provolone Cheese (Sliced)
Large Buns
Garlic (Crushed) or Garlic Powder
Chili Powder
Black Pepper
Salt
Lettuce
Tomato

In a mixing bowl add ground beef and spice to your own personal taste. Form the ground beef into three large hamburger patties. Drain one can of Green Chiles and put them into a small 5″ Dutch Oven. Place the Dutch Oven inside the grill to heat the Green Chiles while grilling the hamburgers. The hamburgers should be grilled until medium well to well done flipping only once. During the last few minutes of grilling add the Provolone Cheese and the desired amount of Green Chile to the hamburger patties. The bun can be lightly toasted on grill if desired. Top with Lettuce and Tomato.

Wash and dry the Jalapeno’s. Cut in half lengthwise and remove seed. Be careful handling the peppers. Do not touch your eyes afterwards or wear latex gloves during handling of the Jalapeno’s. Lightly oil and salt the Jalapeno’s, then grill next to the hamburger patties.

Enjoy!

This barbecue sauce is easy and simple to make. This will please just about everybody. If you never made barbecue sauce before, this is a good starter recipe.

3 cups Onion, chopped
1 clove Garlic, diced
1 cup Green Pepper, chopped
1 tsp Salt
1/2 cup Parsley, dried
2 cups Ketchup
1 cup Dry White Wine
1/4 cup Honey
3 tsp Worcestershire Sauce
3 tsp Vinegar
2 tsp Lemon Juice
1 tsp Liquid Smoke
1 tsp Hot Sauce

In a large saucepan or Dutch oven bring all the ingredients to a boil. Cover and simmer over very low heat for 2 hours. Seal in a separate container and refrigerate over night letting the flavors blend.

This barbecue sauce recipe has a long ingredient list, but don’t let that scare ya. It is very tasty. Goes with just about everything that can be smoked or grilled.

8 tbsp Olive Oil
1/2 cup Onion, finely chopped
4 cloves Garlic, finely chopped
1 cup V8 juice
1 cup Red Wine Vinegar
1 6 oz can tomato paste
1/2 cup Dark Karo syrup
1/2 cup Molasses
1/2 cup Brown Sugar
1 Lemon, juiced
2 tbsp Worcestershire sauce
1 tbsp Hot Sauce
1/2 tbsp Paprika
1/2 tbsp Cayenne, ground
1/2 tbsp Cumin, ground
1 tbsp Black Pepper
1/2 tbsp Dry Mustard
1/2 tbsp Basil, dried
1/2 tbsp oregano, dried
1/2 tbsp Thyme, dried
1 tbsp Ginger, freshly grated
1 tbsp Salt
2 drops Liquid Smoke

Sauté onion and garlic in olive oil until translucent. Add all ingredients except vinegar and simmer for about 30 minutes. Mix 2 heaping tablespoons of corn starch with just enough water to mix. Add red wine vinegar and corn starch mixture to sauce, simmer till it thickens. Allow to cool. Bottle and refrigerate overnight.

When Good Shrimp or Prawns are in season along the Carolina Coast, this is a big favorite for us. This dish is very good next to a steak for Surf & Turf.

4 – 6 Prawns (about 1 lb)
2 Lemons
1/4 tsp Tarragon
1/4 cup Water
Vegetable Oil Spray

Serves: 2

Roll lemons on table to loosen up juice and squeeze into a zip lock bag. Add tarragon and water. Peel, butterfly and remove vein from prawns. Add prawns to marinade, seal and store in refrigerator for up to an hour. Spray or wipe oil on grill grate. Grill prawns on medium to high heat and cook till white all the way through, usually about 5 minutes. They cook very fast, so don’t go away.

It’s also good as a main course with a salad in summer.